There’s something about a perfectly grilled piece of chicken smothered in teriyaki sauce that makes my mouth water every time. This Grilled Chicken Teriyaki recipe brings together the savory and sweet flavors of teriyaki in a way that’s both simple and absolutely delicious. It’s the perfect dish for an outdoor BBQ or a quick weeknight dinner that feels special. 😋
What makes this chicken so irresistible? It’s all about the balance of flavors and the right grilling technique. Whether you’re a grilling pro or a beginner, this recipe is straightforward to prepare and delivers restaurant-quality results. Let’s dive into why this Grilled Chicken Teriyaki deserves a spot on your dinner table! 🍴
The Science of Teriyaki Marinade 🔬🍍
The key to an amazing teriyaki chicken lies in the marinade. The combination of soy sauce, sugar, and acidic ingredients like rice vinegar or pineapple juice not only infuses the meat with flavor but also alters the chicken’s texture, making it tender and juicy. Here’s a closer look at how it works:
- Soy Sauce for Umami and Tenderness
Soy sauce isn’t just for flavor—it’s a powerful marinade component. The amino acids and salt in soy sauce help break down proteins in the meat, tenderizing it and allowing the flavors to penetrate deeper. This is what gives each bite that unmistakable umami flavor. - Sugar for Flavor and Caramelization
Brown sugar, honey, or even mirin (a sweet Japanese rice wine) is often used in teriyaki marinades. The sugars dissolve into the meat, adding a subtle sweetness and aiding in caramelization during grilling. As the chicken cooks over high heat, these sugars create a beautiful golden-brown crust that’s slightly charred and full of flavor. - Acidity for Tenderness
Acids like rice vinegar or pineapple juice play an important role by breaking down proteins and softening the meat. But there’s a fine line—you don’t want to marinate chicken for too long in acidic ingredients, or the texture will become mushy. About 30 minutes to 1 hour is the sweet spot for a tender, juicy finish. - Basting for Extra Flavor
Don’t forget to set aside a little marinade to baste the chicken as it grills. This adds a fresh layer of flavor and helps keep the chicken moist. Just be sure to reserve some of the marinade separately before adding it to the raw chicken to avoid cross-contamination.
Why Grill Chicken Teriyaki? 🍗🔥
Grilling adds a smoky depth of flavor that enhances the sweetness and savoriness of the teriyaki marinade. The high heat sears the outside, locking in juices and creating those gorgeous grill marks. Plus, grilling is one of the healthiest ways to cook chicken, as the excess fat drips off, leaving you with a lean yet flavorful protein.
Tips for the Perfect Grilled Chicken Teriyaki 🌟
- Preheat the Grill: Make sure your grill is preheated to medium-high heat before placing the chicken on the grates. This ensures that the chicken cooks evenly and doesn’t stick.
- Oil the Grates: Lightly oiling the grill grates helps prevent the chicken from sticking, giving you clean grill marks and an easy flip.
- Don’t Overcook: Chicken breast can easily become dry if overcooked. Use a meat thermometer and remove the chicken when it reaches an internal temperature of 165°F (75°C).
- Let It Rest: After grilling, let the chicken rest for a few minutes. This allows the juices to redistribute, making every bite tender and flavorful.
Serving Suggestions 🍚🥢
Grilled Chicken Teriyaki is versatile and pairs beautifully with a variety of sides. Serve it over steamed white rice or fluffy jasmine rice, and add a side of sautéed or steamed vegetables like broccoli, snap peas, or bell peppers. Sprinkle some toasted sesame seeds and chopped green onions on top for extra flavor and texture.
Want to take it up a notch? Make a simple Asian-inspired slaw with shredded cabbage, carrots, and a light sesame dressing for a refreshing, crunchy side. Or serve with grilled pineapple rings for a tropical twist! 🍍🌿
Make It Your Own 🌟
Feel free to use chicken thighs if you prefer a juicier cut, or add some crushed garlic and fresh ginger to the marinade for extra zing. You can even swap the grill for a grill pan on the stovetop or an oven broiler if you’re craving this dish when it’s too cold to fire up the BBQ.
Final Thoughts 💛
This Grilled Chicken Teriyaki is the perfect blend of sweet and savory, with that irresistible char from the grill. It’s sure to become a go-to dish in your household—whether for entertaining guests or just a simple weeknight dinner. So fire up that grill, get your marinade ready, and let’s make some unforgettable Grilled Chicken Teriyaki! 🍗🔥🍍
Happy cooking! 🍴
So juicy!
Teriyaki Grilled Chicken
4
servings30
minutes40
minutes300
kcalIngredients
1/2 cup soy sauce
1/4 cup water, or mirin or sherry for bolder flavour
3 TBSP brown sugar
2 TBSP honey
2 TBSP rice vinegar
5 garlic cloves, pressed
1 1/2 inch of ginger, grated
1 tsp sesame oil
1 TBSP Sriracha
2 to 2 1/2 lbs chicken breasts, that's about 5 or 6
1 TBSP water mixed with 1 1/2 tsp cornstarch
Green onions, sliced
1 TBSP sesame seeds
Directions
- Combine the first 9 ingredients to make chicken marinade.
- Pound chicken breasts very lightly on one side to even thickness. Put in a large bowl or ziplock bag and pour marinade on top. Marinade refrigerated overnight, for at least 8-12 hours.
- When ready to cook, clean, oil and preheat the grill to medium high.
- Remove chicken from the marinade and dry with the paper towels. Set aside.
- Pour marinade in a medium sized pot and bring to simmer. Simmer for a few minutes on low until cooked through and thickened (although we had raw chicken in it, it will be perfectly fine to serve as will now be fully cooked.) Combine water and cornstarch, add to the sauce and let it simmer for another minute or two until thickened. If needed, you can add water to loosen the sauce. Remove from heat.
- Grill the chicken for about 5 minutes per side until safe internal temperature of 165F. Once cooked, remove to a plate and brush with teriyaki sauce. Sprinkle with sesame seeds, green onions and serve with the remaining sauce. Enjoy!
